What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?

1 Answer 1


Eye of round is an excellent cut for braising. You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon.

It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven. If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well.

  • If I'm going to roast in the oven, what temperature and for how long?
    – SarahVV
    Commented Sep 24, 2010 at 23:00
  • 3
    350F, about 40 mins per pound for medium rare. But really, use that as a guideline - the thermometer is your friend. Simply pull the roast out 10 degrees before your desired doneness. You may want to try this high temperature roast recipe instead. I haven't, but it's highly rated.
    – hobodave
    Commented Sep 24, 2010 at 23:31

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